Harissa Turkey Kofta & Couscous Crunch Bowls

Ingredients

Turkey kofta

• 600 g 93% lean ground turkey
• ⅓ cup (30 g) rolled oats, ground finely
• ½ small onion (60 g), finely grated
• 2 tbsp (30 g) harissa paste
• 2 garlic cloves (6 g), minced
• 1 tsp (2 g) ground cumin
• ½ tsp fine salt
• 2 tsp (9 g) olive oil, for the pan

Couscous and salad

• 1 cup (170 g) dry whole-wheat couscous
• 1 cup (240 mL) boiling water, or the amount directed on your couscous package
• 1 medium cucumber (250 g), diced
• 1½ cups (225 g) cherry tomatoes, quartered
• ¼ cup (30 g) finely diced red onion
• ¼ cup (15 g) chopped parsley
• 1 tbsp (15 g) lemon juice
• 1 tsp (5 g) olive oil

Lemon yogurt and crunch

• 1 cup (225 g) plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 2 tbsp (15 g) unsalted pistachios, chopped

Estimated nutrition per serving

575 calories · 47 g protein · 50 g carbs · 17 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 bowls; 3 kofta per bowl.

Equipment

Sheet pan, mixing bowls, kettle or saucepan, instant-read thermometer

Allergens and ingredient notes: Wheat, milk, pistachios; oats may contain gluten. Harissa heat and nutrition vary by brand.

Step by step

1. Heat oven to 425°F (220°C). Line a sheet pan with parchment and brush with the kofta oil. Mix turkey, ground oats, grated onion and its juices, harissa, garlic, cumin, and salt just until combined.
2. With damp hands, divide into 12 equal portions and shape into short, thick logs. Space on the pan. Bake 18–22 minutes, turning once, until each kofta reaches 165°F (74°C) in the center.
3. Place couscous in a heatproof bowl. Add boiling water using the package ratio if different from the listed 1:1 ratio. Cover for the package time, usually 5–10 minutes, until tender and hydrated; fluff with a fork.
4. Toss cucumber, tomatoes, red onion, and parsley with the salad lemon juice and 1 tsp oil. Stir yogurt with its separate 1 tbsp lemon juice.
5. Divide couscous and salad among 4 bowls. Add 3 kofta to each, then divide yogurt and pistachios evenly. Keep the nuts on top for crunch.

The Devotti twist: Harissa flavors the meat itself, while grated onion and oats help the baked turkey stay tender; pistachios finish the bowl with crunch.

Make ahead and storage

Refrigerate cooked kofta and couscous separately from salad and yogurt within 2 hours; use within 3 days. Reheat kofta and couscous to 165°F (74°C). Add pistachios at serving.